Which cheeses would you advise a brand-newbie to start off with?
I am brand brand new at cheesemaking, and so far have made an acid-coagulated fresh cheese, rennet coagulated fresh cheese (here they call them tomini freschi) a pepper jack (which seems to be causing some problems, and has just been unwaxed and is currently re-drying) and a cheddar.
The two fresh cheeses came out wonderfully, and it was great because we could enjoy them right away, and it felt like an immediate success, although I have to say they are the most exciting cheeses out there, but we all have to start somewhere.
As far as the cheddar goes, it looks like everything is in order, I am just impatient for it to age!! I guess I would have liked some quicker results, to know if I am on the right track or not, but I guess patience is a virtue, especially in cheesemaking!!
Please share your first cheese experiences and any hindsight wisdom that may accompany them!!